If you're going to take the time to dissolve all the sugar, why not use simple syrup instead? The whole point of the sugar cube is to leave some undissolved sugar at the bottom of the drink. The drink will evolve as it is consumed, ending in a sugary POP. Also, please give me a big ice ball/rock, not cubes...
Agreed syrup is far superior, this old fashioned is average at best, I'd honestly be very disappointed if i got served this at a decent bar. I make better ones at home. he talks about the whisky used as an after thought, when it should be the star, i personally don't like using whisky under 50% as i find that ones that are become too diluted and don't really shine in the drink, also found it weird to put lemon and orange peele in, i personally find orange or flamed orange best for Bourbon and I'd only use lemon if it was a rye old fashioned
@@MikeHeath1 some people add a cherry but it's more of a mid century thing, normally I only add one if I'm substituting the sugar cube for the juice from a jar of maraschino cherries
Orange zest about 2 tsp worth, rye whiskey 2oz, 3-4 dashes bitters, 3/4 oz of simple syrup, with or without ice Or improved: same as before but add 1oz dry or white dolan vermouth with 2 dashes of peychauds or campari.
@@edmundooliver7584 Dude I don't pack it. I use a micro plane and just use a tsp to scoop some of the fluffy stuff into my glass. It's about a 1/3 to 1/2 of a large orange.
Sacriledge! I AM a bartender and the Old Fashioned is my drink of choice. In fact, it is the litmus test I use when I am out on the town and in a new bar. You just failed. But don't worry, the Old Fashioned is one of the most divisive cocktails there is -- with every bartender insisting that their version is right. LOL!
If you're going to take the time to dissolve all the sugar, why not use simple syrup instead? The whole point of the sugar cube is to leave some undissolved sugar at the bottom of the drink. The drink will evolve as it is consumed, ending in a sugary POP. Also, please give me a big ice ball/rock, not cubes...
yeah agreed with both points. this is gonna be a watery, sugary, mess not sure if you'll even be able to taste the whiskey
Agreed syrup is far superior, this old fashioned is average at best, I'd honestly be very disappointed if i got served this at a decent bar. I make better ones at home. he talks about the whisky used as an after thought, when it should be the star, i personally don't like using whisky under 50% as i find that ones that are become too diluted and don't really shine in the drink, also found it weird to put lemon and orange peele in, i personally find orange or flamed orange best for Bourbon and I'd only use lemon if it was a rye old fashioned
Damn this old fashioned gonna be watery af
Spilled all over the glass...will be a sticky mess. It's the little things.
Wow... yum
Thank you
Yes. I came
Please wash your hands and clean your nails before you make anyone a drink lol
That's the extra ingredient, gives I that kick.
What the heck is in those fingernail?
No cherry?
A cherry is what you add to a Manhattan, not an Old Fashioned.
@@MikeHeath1 some people add a cherry but it's more of a mid century thing, normally I only add one if I'm substituting the sugar cube for the juice from a jar of maraschino cherries
Yeah, don't do that.
Pessul not pesstul … Ay 😅
Orange zest about 2 tsp worth, rye whiskey 2oz, 3-4 dashes bitters, 3/4 oz of simple syrup, with or without ice
Or improved: same as before but add 1oz dry or white dolan vermouth with 2 dashes of peychauds or campari.
Sometimes without ice and I've grown accustomed to leaving out the simple syrup these days. I'll try the vermouth w/ peychauds/campari .
2 tsp worth of orange zest is 3 oranges.
@@edmundooliver7584 Dude I don't pack it. I use a micro plane and just use a tsp to scoop some of the fluffy stuff into my glass. It's about a 1/3 to 1/2 of a large orange.
@@edmundooliver7584 Also could add a half ounce of maraschino liquor to the optional stuff.
@@Eye_of_a_Texan
And i guess those are tats on the right arm but they look like gross big red sores!
Sacriledge! I AM a bartender and the Old Fashioned is my drink of choice. In fact, it is the litmus test I use when I am out on the town and in a new bar. You just failed. But don't worry, the Old Fashioned is one of the most divisive cocktails there is -- with every bartender insisting that their version is right. LOL!
Out of interest, what would you do differently?
I would muddle the peel with the sugar cube and use a Maraschino cherries, with one big ice cube.@@matthewbiggs4139
@@matthewbiggs4139 having multiple ice cubes is a big nono. One big rock is a necessity. this will be way too diluted.
No ice